Pizza with Brie, Shrimp and Tomato

Ingredients – Serves 2

*shrimp of this size are fully cooked in 4-6 minutes. Over-cooked shrimp become rubbery.

1 cup unpacked fresh baby spinach leaves, tough stems removed and larger leaves torn into pieces
Cooking spray

*reference “Cooking Notes & Helpful Links” below to learn more and get specifics on ingredients.

Gear

Steps

Start by heating the dry pan over medium heat for just a few minutes, then spray generously with cooking oil. Do this step regardless of whether you are using a non-stick pan or not.

Lay the bare pizza crust in the pan and cover. Let cook for approximately 5 minutes, but keep a close eye on it. Camping stoves vary widely and can be difficult to gauge timing and temperature. You are watching for a nicely browned, crisp bottom on the pizza crust.

Turn off the heat, add more oil to the pan and turn the pizza crust over, so the cooked side is face up in the pan.

Add toppings, starting with the spinach, then adding the slices of brie, tomato and the shrimp.

Turn the heat back onto medium/medium-high and return the pan to the stove. Cover and let cook for approximately 5 more minutes, or until the cheese is nicely melted and bubbly, the spinach is wilted and the shrimp are fully cooked.

I like serving this with a nice, dry Cava or Prosecco. Cheers and enjoy!

I’m just so excited!

Cooking Notes & Helpful Links:

Shrimp come in very different sizes and levels of preparedness. I recommend raw, frozen, tail-off, peeled and deveined shrimp for this recipe. Here is a really nice reference from Fulton Fish Market on shrimp sizes that includes recommended cooking times based on the size.

On a camping trip, I try to use the raw seafood first since uncooked seafood just can’t last as long as other meats. All that being said, I still won’t stoop to pre-cooked shrimp for any reason.

I like using Kinnikinnick brand frozen pizza crusts for this recipe. The reasons are many–one crust is the perfect size to fit in a pan, it has a great thin crust style which Ryan and I both prefer, and it works for my dietary needs without compromising anything for Ryan. If he likes it even though he doesn’t have to eat gluten-free, that’s saying something!

Cooking oil spray: I’ve experimented with a few different brands and types of cooking spray. I prefer not to use generic “cooking spray”, but rather something that is a natural, healthy oil that also happens to be in a spray bottle. For cooking on top of a mountain with limited resources, a spray bottle is the best way to keep everything contained and easy. I’ve dealt with clogged nozzles, oils getting rancid quickly, and best of all, cold air causing the oil to solidify. That being said, my all-time favorite go-to is Good & Gather Avocado Oil Cooking Spray. Avocado oil has a high smoke-point meaning you can use it at high temperatures, unlike olive oil. It’s a very neutral oil, so it doesn’t lend flavors to the food. Good & Gather’s oil is expeller pressed with no additives and no propellants. And the nozzle actually works and keeps spraying even in cold weather.